Cinnamon doughnuts

Name: Cinnamon doughnuts
Ingredients: 500 g flour; 15 g fresh yeast; 3 tablespoons sugar; 2 eggs; 200 ml milk; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1000 ml oil for frying; 250 ml water; 30 g powdered sugar

Dessert - Cinnamon doughnuts by Alberta B. - Recipia

Cinnamon doughnuts are served dusted with sugar, usually while they’re still soft. The yeast dough made with milk and eggs stays soft, and after frying the doughnuts have a golden crust and fluffy centers, then get a coating of powdered sugar. I look for finely ground cinnamon, because it mixes more easily into the soft dough. Preparation: 20 minutes. Cook time: 24 minutes. Rest: 40 minutes. Total time: 84 minutes. Serves: 8. About 400 kcal and 8 g protein per serving.

Ingredients

500 g flour
15 g fresh yeast
3 tablespoons sugar
2 eggs
200 ml milk
1/4 teaspoon salt
1 teaspoon cinnamon
1000 ml oil for frying
250 ml water
30 g powdered sugar

Preparation

1. Crumble the yeast into a bowl and rub it together with 1 tablespoon of sugar. Add 1 tablespoon of flour from the measured amount, sprinkle a little flour on top and leave it for 10 minutes, until bubbles appear. 2. Beat the eggs with the remaining 2 tablespoons of sugar and the salt. Warm the milk until lukewarm, about 35°C, then mix it in along with the risen yeast. 3. Gradually pour the liquid mixture over the flour and knead until you have a soft dough that flows easily. 4. Mix in the cinnamon and leave the dough to rise for 30 minutes, until visibly puffed up. 5. Heat the oil in a deep pot until it reaches about 170°C. Wet your palms with water, take a little dough at a time, shape it into rings and fry in batches, about 3 minutes on each side, until golden. Allow about 24 minutes for all the doughnuts. 6. Lift them out of the oil and dust with powdered sugar.

Notes

Keep the doughnuts in a closed container in the fridge for up to 3 days; let them come to room temperature before serving. Serve them with a cup of black tea. The dough contains gluten, milk and eggs. Fresh yeast can be replaced with 5 g of dry yeast. Shape the doughnuts as close to the same size as possible, since larger ones need more time in the oil. Freshly fragrant ground cinnamon comes through more clearly in the dough.